Good morning to all of our beloved friends and clients and I must confess, I am over the moon excited about the goings on this coming Monday, August the 21st.
I don't know about you but I have been eagerly waiting for this event for over a year. That's right, famed singer Bonnie Tyler will be performing at the PNC Arts Center this Monday giving a "Total Eclipse of the Heart" tribute concert... What!? Bonnie Tyler is not performing? Oh Ship Bottoms, that damn internet has once again steered me in the wrong direction.
Oh, my manager just informed me that apparently there is going to be a Solar Eclipse this coming Monday. Whoopty Doo, I can take a chance and lose my sight to see the lights go out in the sky for a couple of minutes. I swear, one reporter I just read stated, that we should be "Pumped Up" for the spectacular rarity of this event. Sorry, but if you want me to get jazzed about spectacular rarities, someone would have to come up with a Fat Free Cheese that doesn't taste like soft wax. You know what else would be cool...a craft brewed beer that actually gives you Six Pack abs or maybe (and this one hits home) a real cure for Male Pattern Baldness. For the record, I was a "Hair Club for Men" member until I was hiking at the Reservoir one Monday and a Park Ranger accused me of illegally smuggling a Muskrat pelt on my head...I immediately left the "Club". Well, if you're into the Cosmos then may I suggest picking up some fresh Seafood this Sunday and actually make a party out of this "Solar Eclipse" thing. And should want to start the party even earlier then check out today's recipes featuring Barbecued Smokey Spiced Jumbo Shrimp & Grilled Grouper with a Pickled Jalapeno Peach Salsa... they are out of this world. Sorry not funny, but on an Exciting note, Bonnie Tyler will be performing on September 25th in Regensburg, Germany... let me know who wants to attend, we can go as a group.
Today's Featured Recipes Created With Love for You...
Barbecued Smokey Spiced Jumbo Shrimp Serves 4
Hello Weekend, just a quick note letting you know that I'm about to get up on you like a Rodeo Bull Rider who ducked tapped his hands to the rope... That's right the ride will not be over until I say so.
Hello Bold Flavor.... Open the Gate and Lets Cook!
2 pounds Jumbo Shrimp cut the top of the shell and deveined with the shells left on: Of Course a Metro Fishmonger would love to do this for you...just ask.
¼ cup of a Smoky Mezcal...I used the "Sombra - Mezcal"...delightful for shots as well...just kidding or am I?
The juice of 1 lime plus 1 teaspoon of finely grated lime zest
The juice of 1 orange
1 tablespoon of honey
1 tablespoon of Saltopia™ "Shot Well" Smoked Sea Salt: of course Metro has this
1 teaspoon of course ground black pepper
½ teaspoon ground cumin
½ teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon chili powder
2 tablespoon of Sherry Vinegar
2 Chipotle peppers in adobo with 2 teaspoons of the adobe sauce; 1 pepper if you don't dig the heat
How it's done
Place all of the marinade ingredients in a food processor or blender and "whizz" until smooth.
Pour the marinade in a large re-sealable bag and add the shrimp.
Gently massage the shrimp in the bag to let the shrimp know you love them and coated well with the marinade; place the shrimp in the refrigerator for 1 hour to marinate. (Note: remove the shrimp from the fridge 20 minutes before grilling to bring to room temperature.)
Prepare your charcoal or preheat your gas grill to medium heat (about 400°degrees)
Remove the shrimp from the marinade and grill for 4 to 5 minutes per side until the shrimp is just opaque when knife tested.
To serve, throw your fork on the ground and peel and eat your glorious creation like your life depends on it, even if it doesn't care.
Hello Monday, I will be giving you the Day Off; Sunday just kicked the Crab out of me. Hey, just remember your Fishmonger never judges.
Grilled Grouper with a Pickled Jalapeño Peach Salsa Serves 4
Grouper, all the Mild flavors of Red Snapper but with the firmness of a Yoga Instructor... What?Scratch that, this firm lovely and mild fillet pairs perfectly with this Seasonal Peach Salsa.
For the Grouper
4 Grouper Fillets 6 to 8 ounces each with the skin removed; Mahi or Tilefish would also work brilliantly
1 clove of garlic minced fine
2 tablespoons of olive oil
1 teaspoon of cumin
½ teaspoon smoked paprika
Salt and Pepper
For the Salsa
¾ cup diced peaches; of course, pitted and skinned
¾ cup diced seeded Tomatoes
4 tablespoons of chopped Pickled Jalapeño peppers: Metro has these, no need to sweat
2 tablespoons chopped red onion
3 tablespoons of fresh chopped Cilantro
The juice of 1 lime
Salt and Pepper
How it's done
First make yourself a well-deserved Margarita and combine all of the Salsa ingredients in a glass bowl; season to taste with salt and pepper and set aside.
In a bowl combine the garlic, olive oil, cumin and smoked paprika and then brush the fillets with the seasoned oil; cover with plastic wrap and let marinate at room temperature while the grill is preheating.
Remove the fish from the marinade and season generously with salt and pepper and then grill the Grouper, flesh side down first, for 5 to 6 minutes per side or until just opaque when fork tested.
To serve, transfer the fillets to a large serving platter and garnish with lime wedges and cilantro sprigs.
By the way that well-deserved Margarita should only have been one while cooking... let's not get sloppy like we did on Taco Tuesday... Yes, I'm talking to you Sue... it wasn't even Tuesday and shots before dinner is not cool.